01 -
Preheat the oven to 350°F (175°C). Line a 9x13-inch metal pan with aluminum foil or parchment paper, leaving overhangs for easy lifting. Lightly grease with nonstick spray.
02 -
In a bowl, mix graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes until edges are lightly golden. Cool while preparing the cheesecake batter.
03 -
Using an electric mixer, beat cream cheese, granulated sugar, and sour cream on medium speed until light and creamy, about 1-2 minutes. Add dulce de leche and mix until combined. Blend in vanilla extract and eggs, mixing until just incorporated to avoid overmixing.
04 -
Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for 30-35 minutes until edges are puffed and the center is soft-set (no longer jiggly but not completely firm). Let it cool completely.
05 -
In a microwave-safe bowl, combine dulce de leche and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is pourable. Add more cream if needed to adjust consistency.
06 -
Spread the prepared glaze evenly over the cooled cheesecake. Refrigerate until fully chilled before cutting into bars.